Pat the chicken wings completely dry with paper towels. Removing excess moisture is the single most important step for getting truly crispy skin.
In a small bowl, combine the baking powder, sea salt, paprika, garlic powder, and ground white pepper. Mix thoroughly.
Toss the chicken wings with the avocado oil, making sure every wing is fully coated.
Toss the oiled wings with the spice mix until each wing is evenly coated on all sides.
Place the wings on the air fryer rack with space between each one — they should not touch. Cook at 375°F (190°C) for 8–10 minutes. Flip the wings and cook the other side for another 8–10 minutes.
Switch to Max Crisp setting (or 450°F / 230°C) for 1–2 minutes to finish. Watch closely so the wings do not burn.
Let the wings rest for 5–10 minutes before serving. Enjoy with your favorite low-oxalate dipping sauce!